Filter
Reset
Sort ByRelevance
Chris & Chenell
Roasted lamb chops with mint sauce and pea puree
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the olive oil with the garlic, salt and pepper and rub in the lamb chops. Puree the mint leaves for the mint sauce with 50 ml of boiling water, vinegar, sugar and salt. Keep separate.
-
Melt the butter for the pea puree and scoop the spring onions and peas. Let it simmer for 6-7 minutes. Meanwhile, toast the lamb chops 2-3 minutes per side in a hot grill or frying pan.
-
Purée the pea mixture and stir in the crème fraîche, parsley, salt and pepper. Serve the lamb chops on the pea puree and spoon a little mint sauce over the meat.
-
20 minMain dishmie, zucchini, winter carrot, leeks, pork slices, cornstarch, sunflower oil, fresh ginger, Oyster sauce,vegetable oil with pig strips
-
25 minMain dishGreek yoghurt, fresh thyme, dried thyme, tortilla wrap, iceberg lettuce, smoked mackerel fillet, spring / forest onion, smoked salmon, cherry / Christmas, feta, fresh basil,tortilla cake with smoked fish
-
40 minMain dishfresh coriander, red chili pepper, garlic, peanut butter with pieces of nut, soy sauce, fresh ginger root, limes, extra virgin olive oil, chicken fillets, liquid honey,Chicken Sate
-
20 minMain dishfennel bulb, chicken broth, Italian stir-fry vegetable cavolo nero, free-range chicken fillet, cannellini canned beans, lemon, frozen garden peas,richly filled Italian chicken soup
Nutrition
580Calories
Fat63% DV41g
Protein54% DV27g
Carbs8% DV23g
Loved it